Hello Everyone! I am back for my second blog post!
This past week, my program had the honor of hosting two French Chefs. Their names are Didier and Luic. Throughout their four demos we covered desserts, pre-desserts, entrees, fish courses, cheese courses, and amuse bouches (or hors d' oeuvres). Each day they presented a different course. We will then translate these courses into 3 gala dinners that we will put on next week.
We "re-met" the chefs. They have already been to our school, because last year we had 15 chefs (them included) come for our 30th anniversary. This is our 31st year hosting them at DMACC. They went over the desserts we will be serving for our dinner. For our pre-dessert, yes that is a real thing, we will be serving creme brûlée. For dessert we will be serving citrus biscuits layered with royal icing strips, topped with miniature meringues, alongside a raspberry sorbet.
We learned about our poultry course and vegetable accompaniment as well as our cheese course. For our poultry dish we did a chicken thigh stuffed with a paste that consisted of the chicken flesh, morel mushrooms, egg whites, and cream. The paste is piped into the chicken skin and then folded it over. We then wrapped them in plastic and put them in the steamer and then pan-fried them for come extra color. For the vegetables we sliced eggplant, zucchini, and tomatoes and rolled them together and baked them in the oven. We also cooked a mixture of cabbage and carrots to go with them as well. All of that was then topped with a Morel sauce. Then for the cheese course we did a fried bread crumb coated Fourme d' Ambert. That was paired with a pear chutney and a salad tossed in a balsamic vinaigrette.
We learned about our seafood courses. Our first one was similar to a shrimp egg roll. It was shrimp (marinated in olive oil, lime, chives, shallots, and ginger), leeks, shallots, and carrots. It was served with a coconut sauce that was made from shrimp shells stock, coconut milk, and cream. The second dish was scallop, mussels, spinach, and a mussel sauce.
Today I got to assist the chefs in their final demo. We worked on the Amuse Bouches. The amuse bouches is a trio of tomato tiramisu, "tex-mex" pork with a corn foam, and potato, leek, and bacon soup. The tomato tiramisu consisted of a savory biscuit (which is more the consistency of a cake), a tomato sauce, pesto (just the basil and olive oil), and a marscapone, goat cheese, and fromage blanc mixture piped on top. The pork dish is very simple, it is just seasoned pork, topped with a corn "whipped cream", and popped sorghum, which is basically very tiny popcorn. And the final part of the trio is the soup. It was made from potatoes, bacon, and leeks. Simple, but incredibly delicious.
I am beyond excited to begin working on the dinners with them next week! I have also decided that I will be posting on here every Friday. Next week I'll tell you all about the Gala Dinners!
Also all of the recipes, except the amuse bouches, will be under the Recipes category! I will apologize now if they are not clear, it's very hard to keep track of everything they're doing along with amounts.
"People who love to eat are always the best people."
My name's Abby. I am a Iowa Culinary Institute graduate, current owner of a small online bakery, and a transaction coordinator to a couple pretty cool realtors. All in all, life is busy, but the kitchen never changes, so join me as we Take on the Kitchen!